Colin Blake, creative director for Moonshine University.

On Saturday from 3 to 5 p.m., "The Kentucky Bourbon Cookbook" author and Sullivan University professor Albert Schmid will lead a "Cooking with Bourbon" class at Moonshine University at the Distilled Spirits Epicenter, 801 S. Eighth St.

To start, "we're going to do a little bit of introduction to bourbon so people know about the spirit we're cooking with," says the Epicenter's creative director, Colin Blake. "Then Albert and I will do sensory evaluation of three bourbons so people can have a breakdown of what to taste for and smell for. Albert will teach them how to taste for things that will be good for cooking. ? this will let you know what flavors will come out in cooking and what will disappear."

A tour of the distillery follows, then Schmid will introduce the two dishes: a Kentucky barbecue pork tenderloin and a Kentucky pudding. He'll show a video demonstration of the dishes, and participants will sample the dishes along with several bourbons. "We'll taste the bourbon versus the bourbon in the food," explains Blake.

Some attendees will go home with copies of Schmid's book in a giveaway.